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Friday, December 16, 2011

Stuffed Acorn Squash Bowls

Beautiful and so simple to make. This is an amazingly filling meal all by itself, or as a feature of your meal.  I think you could play with the stuffing, add any finely chopped vegetable you like, or even raisins or pine nuts work well. I love it just like this, however, and is a wonderful choice for serving omnivores, they will be so impressed with this tasty dish served up in it's own beautiful bowl!

2 medium acorn squash, cut in half, bottoms leveled, seeds removed
1 cup brown rice cooked in 2 cups of vegetable broth
1 onion, diced
2 celery stalks, diced
6-7 baby Bella mushrooms, diced
½ tsp. dried sage
½ cup white cooking wine
salt and pepper to taste
Serves 4

cut small bit off the squash if needed to make it able to sit level

1        Preheat oven to 350 degrees.
2        Cook brown rice by bringing to a boil, then cover and simmer for 45 minutes.
3        Salt and pepper the flesh of squash. Place the squash halves with cut side down in a baking pan with ½ inch of water in the pan. Bake for 25 minutes. Drain water from pan and turn cut side up in pan, and set aside.
Saute onion, mushroom, garlic, and celery in cooking wine
4        In skillet over medium-high heat, sauté the onions, mushrooms, garlic, and celery until tender, about 8 minutes.Add salt, pepper, and sage.
5        Stir in cooked rice and pimento. Remove from heat.
6        Spoon into squash halves, cover with foil, return to the oven and bake another 20 minutes.
7. Serve stand alone on a salad plate, or as part of a meal, but make other side light, this is very filling!
Add pimento & rice, it will soak up cooking wine and seasonings


  1. These look beautiful and delicious!! Adding to my recipe list. Thanks for sharing!!!

  2. This looks delicious! A perfect gluten-free fall dish. I can't wait to try this recipe!


Please leave a comment, I'd love to hear what you think!
~ Shelley